Ember-baked focaccia stacks
A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got
Tikka skewers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp tikka paste
- 500g tub yogurt
- 2 tsp cumin seeds
- thumb-size piece fresh root gingerfinely grated
- 250g bag small new potatoes
- 300g paneercheese, cut into chunks
- 3 red onionspeeled and sliced into wedges through the root
- 2 red peppersdeseeded and cut into chunks
- 5 tbsp mango chutney
- small pack mintleaves, leaves picked
- 250g bag salad leaves
- 12 chapatis
Nutrition: per serving
- kcal561
- fat23g
- saturates10g
- carbs69g
- sugars23g
- fibre3g
- protein25g
- salt3.56g
Method
step 1
Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.
step 2
To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.
step 3
Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.
